Friday, 28 September 2018

Bleu d'Auvergne and mature cheddar cheese soufflé

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fresh from the oven - Bleu d'Auvergne and mature cheddar soufflé
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making the roux for the cheese soufflé


Bleu d'Auvergne and mature cheddar cheese soufflé


The soufflé is a classic French recipe. Perfect for brunch, lunch or supper, and not as complicated as it's reputation would have you believe. As long as you get the egg whites light and fluffy and stir in carefully you will have a nice rise to your soufflé. 

I have added a combination of our favourite cheeses here - a mixture of a local blue cheese - Bleu d'Auvergne, and a British mature Cheddar cheese. Any mixture of fully flavoured cheeses would work well too. 

ingredients: 
45g butter (plus extra for greasing) 
45g plain flour 
300ml milk 
75g grated mature cheddar cheese
75g Bleu d'Auvergne cheese crumbled/finely chopped
4 large eggs
1 tsp Dijon mustard
salt and pepper
pinch of cayenne/chilli flakes
grating of nutmeg

method:

grease 6 x 150ml ramekins or 1 x 600ml ramekin dish

to make the roux sauce base add the butter and flour to a sauce pan and mix until well combined over a medium heat, before gradually adding the milk to make a thick sauce.

take the sauce off the heat then add the salt, pepper, cheese, cayenne/chilli, nutmeg and Dijon mustard and mix well. Leave to cool slightly before adding the egg yolks one at a time, mixing well. Leave to cool to at least lukewarm/room temperature before the next stage. 

preheat the oven to 180C (fan 160C/350°F/Gas 4). Add a baking tray to the oven at the same time to heat up. 

whisk the egg whites in a separate bowl until they are thick and fluffy. Fold carefully into the cheese and egg yolk mixture until well mixed. 

pour the mixture into the prepared ramekin/s and place these in the pre-heated oven and baking tray. Bake for 15-30 minutes (depending on the size of the ramekin being used) until well risen and golden. There should still be a slight wobble to the finished soufflé. 

good served with a fresh green salad and crusty bread. Bon appetit! 

recipe adapted from Mary Berry Cheese Soufflés




Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, France


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Thursday, 27 September 2018

spiced crab apple butter with rose water and cinnamon

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spiced crab apple butter with rose water and cinnamon - delicious on toast
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making spiced crab apple butter with rose water and cinnamon
autumn, apple, Limousin, retreat, spice, crab apple butter, recipe, home grown, harvest, gardening, grown your own, wild apples, crab apples, preserving, preserves, de tout coeur limousin,limousin, creuse, retreat, rural France, retreat france, creativity, wellbeing, wellness, autumn, seasonal recipes, seasonal food, rosewater, cinnamon,
wild crab apples from the garden


spiced crab apple butter with rose water and cinnamon


Autumn is here, and the crab apple tree in the garden is full of beautiful ripe fruit. A delicious treat for the visiting deer - who come back every year to feast on the harvest, and for us too.

This recipe for spiced crab apple butter is a favourite - as there is no fiddly peeling and coring of the apples necessary and you can adapt the flavourings to your own personal preferences. I love the addition of fragrant rose water and the warm spice of cinnamon. 

Crab apple butter is delicious on your morning toast, but goes really well with strong cheeses, and a spoonful in gravies and sauces is good too. 

Apple butter is a traditional preserve - originating in Belgium and the Netherlands. It is a concentrated apple sauce - where the sugar caramelises with the apples producing a dark, sweet preserve. 

I'll definitely be making a few more batches of this to see us through the year. A taste of autumn, fresh from the garden. 

Cooking tips: 
If you are not a fan of rose water, you can leave this out, just add the same amount of water. 

You can make this recipe with other types of apple too.

Other flavour additions that would work well: citrus zest/juice, vanilla, nutmeg, orange flower water. 

makes about 4-5 x 450g preserving jars

ingredients:

1.8 kg crab apples
1 litre water
sugar
1 tbsp ground cinnamon
150 ml rose water

method:

1. Wash, check and halve the crab apples and put them into saucepan with the water, rose water and cinnamon. Bring to a boil and then reduce heat and simmer until the fruit becomes mushy and soft, stirring occasionally. The can time it takes will depend on the fruit you have, but can take about 40-60 minutes. 


2. Push the fruit pulp through a sieve or food mill - discarding/composting the remaining seeds/skin. Measure the final weight of the resulting apple purée and return it to a clean pan with 350g sugar for every 450g of apple purée.


3.Dissolve the sugar on a low heat, then bring to a boil stirring frequently, until the crab apple butter is very thick. If you draw a spoon through the mixture it should leave a trail. 


4. Pour the crab apple butter into warm, sterilised preserving jars and seal the lid immediately. It's ready to eat as soon as it is cooled. Once opened store in the fridge. 


recipe adapted from: spiced crab apple butter

You can read more about apple butter here



Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, France


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Tuesday, 12 June 2018

Join us for a yoga and meditation retreat weekend 20-23 July 2018 at De Tout Coeur Limousin

yoga, meditation, retreat, Limousin, Creuse, de tout coeur limousin, July, yoga holidays, weekend, France, Nouvelle Aquitaine, millevaches, Lac de Vassiviere, relax, nurture, healing, wellbeing, wellness,
Join us for a yoga and meditation retreat weekend 20-23 July 2018 at De Tout Coeur Limousin
yoga, meditation, retreat, Limousin, Creuse, de tout coeur limousin, July, yoga holidays, weekend, France, Nouvelle Aquitaine, millevaches, Lac de Vassiviere, relax, nurture, healing, wellbeing, wellness,
Join us for a yoga and meditation retreat weekend 20-23 July 2018 at De Tout Coeur Limousin
yoga, meditation, retreat, Limousin, Creuse, de tout coeur limousin, July, yoga holidays, weekend, France, Nouvelle Aquitaine, millevaches, Lac de Vassiviere, relax, nurture, healing, wellbeing, wellness,
Join us for a yoga and meditation retreat weekend 20-23 July 2018 at De Tout Coeur Limousin

yoga, meditation, retreat, Limousin, Creuse, de tout coeur limousin, July, yoga holidays, weekend, France, Nouvelle Aquitaine, millevaches, Lac de Vassiviere, relax, nurture, healing, wellbeing, wellness,
Join us for a yoga and meditation retreat weekend 20-23 July 2018 at De Tout Coeur Limousin

Yoga and Meditation retreat weekend 20-23 July at De Tout Coeur Limousin




Take the time to relax, boost your wellbeing and nurture your self healing through an exploration of yoga and meditation practice.


We are very happy to welcome back Tandy Pengelly from Prana Navina Yoga to run the yoga and meditation retreat weekend with us here at De Tout Coeur Limousin.

Each day of the healing weekend we will be working with Whole Body Awareness Yoga (WBAY)
Our bodies are speaking to us all the time, trying to tell us what they need, in a Whole Body Awareness Yoga (WBAY) we develop the tools to start listening to those needs.

Day 1 we will be working on opening the energy lines in the front of the body, and day 2 we will target the energy lines of the back of the body. Each day creating strength, release and flexibility within the individual boundaries of our individual bodies.

Whole Body Awareness Yoga (WBAY) system to respect and work with both our energies and creating a strengthening and releasing practice that leaves you feeling both energised and freer in your physical, mental and emotional bodies, whilst also listening to the needs of your spiritual practice.




Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, France


Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  


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singing, meditation, good food and wellbeing de tout coeur limousin summer retreat
summer retreat - singing, meditation, good food and wellbeing







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Monday, 11 June 2018

June in the garden - beans shooting, elderflower blossoming and courgettes flowering

A late spring is bringing with it early signs of growth in the garden here at De Tout Coeur Limousin.

Beans are shooting, the elderflower is blossoming and the first courgettes are flowering too. Love this time of year and going out everyday to see what has grown overnight. 

What are you growing this year?  

Watch this space for more garden updates coming soon...


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June, garden, gardening, no dig, de tout coeur limousin, potager, Limousin, Nouvelle Aquitaine, retreat, wellbeing, nature, millevaches, plateau de millevaches,  creuse, vegetables, grow your own, organic, vegetable garden,

June, garden, gardening, no dig, de tout coeur limousin, potager, Limousin, Nouvelle Aquitaine, retreat, wellbeing, nature, millevaches, plateau de millevaches,  creuse, vegetables, grow your own, organic, vegetable garden,




Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, France


Thanks for stopping by. You can say bonjour and connect with us on FacebookTwitterInstagram & Bloglovin too and sign up to our newsletter hereWe look forward to welcoming you soon at De Tout Coeur Limousin.  


What's on at De Tout Coeur Limousin? 


singing, meditation, good food and wellbeing de tout coeur limousin summer retreat
summer retreat - singing, meditation, good food and wellbeing








Brilliant blog posts on HonestMum.com